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It’s time to start breakfast differently! This baked oats dish is protein and fiber rich. Tastes delish and fills up your belly plus it’s blood-glucose friendly.

INGREDIENTS:

• 1 1/2 cups of steel cut oats
• 3 Medjool dates, chopped finely
• 2 medium sized apples, diced
• 3 cups of soy milk or substitute with oat milk
• 1 teaspoon of cinnamon
• 1 teaspoon of ground cardamom
• 1 scoop of ATP Supreme Beef Chocolate Protein Powder…get it here with a 10% discount
• 1 tablespoon almond or peanut butter (can omit if you want lower fat)
• 1 tablespoon each of ground flaxseed and ground chia seeds
• 6-8 frozen black cherries, thawed
• 1/4 cup hemp seeds

DIRECTIONS:

Preheat your oven to 350°. In a large baking dish, place the oats at the bottom. Top with diced apples and medjool dates. Sprinkle in the cinnamon and cardamom powder.

In a blender blend the protein powder, nut butter and milk. Add in the ground flaxseed and chia seeds. Top the oats with this mixture. Bake in the oven for 45 to 55 minutes.

To serve, add the oat mixture into a bowl. Top with your favorite unsweetened plain yogurt, black cherries, hemp seeds and a splash of milk.

enJOY!!!

This has got to be the easiest broth soup I’ve ever made. It’s full of protein, fibre and ginger to keep your immune system, strong and healthy. In under 20 minutes, you’ve got yourself a fabulous soup that will heal and fuel your belly.

Ingredients:

• 5 to 6 frozen dumplings of your choice
• one knob of fresh ginger, sliced thinly
• one carrot shredded into ribbons
• one celery, diced finally
• 3 cups of low sodium vegetable broth
• 1 tablespoon of Tamari sauce or soy sauce
• one cup of frozen shelled edamame
• 3 to 4 King oyster mushrooms sliced thinly
• 1/2 cup chopped fresh cilantro
• two green onions, chopped finely

Instructions:

In a large sauce pot, add in your vegetable broth and sliced ginger. Bring to a gentle boil. Then add in your carrot, celery, mushrooms and edamame. Simmer for 10 minutes. Then add in your dumplings and Tamari or soy sauce. Let it simmer for another 1 to 2 minutes.

Transfer to a large bowl. Top with fresh cilantro and green onions.

enJOY!!!

I LOOOOOOVE me a good Mac and Cheese!!!! Buttttt, my Liver and Gallbladder not so much. Plus not great for my Heart either. So I’ve experimented with lots of variations but they just never landed and honestly were so heavy on my belly. YUCK!!!

Until now…….Sweet Potato and Cherry Tomatoes!!!! The secret ingredients. With roasted orange cherry tomatoes, garlic and onion, this makes for a super low fat, extremely creamy delicious rigatoni. No heavy creams or nuts either to harm your Liver and Gallbladder. Also good for diabetics as it’s made with sweet potatoes which are high in fiber and tofu for extra protein. Which BTW you don’t even taste…..trust me!

In under 30 minutes, you’ve got yourself an irresistible pasta. Even your kids will eat it and your belly will be happy with.

INGREDIENTS:

• 2 sweet potatoes, skin removed, chopped
• 2 containers of orange or yellow cherry tomatoes – about 25 cherry tomatoes
• 4 cloves of garlic
• 1 cup of nutritional yeast
• 2 tablespoons white miso, dissolved in water
• 3 tablespoons red wine vinegar
• 2 tablespoons balsamic vinegar
• 1 package of soft tofu (16 oz)
• 1/3 cup chopped italian parsley
• 1/2 yellow onion, chopped finely
• 3 cups of cooked whole wheat rigatoni pasta

INSTRUCTIONS:

Preheat your oven to 450 degrees. In a large baking dish, add the sweet potatoes, onion, garlic and cherry tomatoes. Drizzle with the balsamic vinegar, some salt and pepper. Roast for 25 minutes, stirring every 10 minutes. You’ll be drooling every time you open the oven.

Transfer the baked veggies into the blender. Add in the red wine vinegar, nutritional yeast, soft tofu and white miso. Blend until smooth and creamy. Add in some sea salt and pepper as needed.

For serving, add the sauce to your pasta. Stir well. Top with chopped parsley! Serve with optional side salad and some crusty bread!

enJOY!!!